This is your classic festive Cranberry Sauce for Turkey and Ham feasts… It’s quick and easy to make, but requires a little patience and constant attention towards the end of cooking. (Hint: What you’re really making, here, is Cranberry Jam!)
Fresh Cranberries have lots of Pectin in them. That’s the stuff that makes Jams and Jellies thicken up. All you need to do is add Sugar and water and a pinch of Salt and maybe some Pumpkin Pie Spices (if you wish), and keep an eye on the temperature…
Here is the recommended basic recipe:
For each cup of fresh, ripe Cranberries add:
1/3 cup (100 ml) White Sugar
1/2 cup (125 ml) water
Squeeze of Lemon Juice
Spices to taste
Bring the mixture to a rolling boil and then turn heat down to a gentle simmer, stirring frequently to keep the thickening Sugar glaze from sticking. Cook for 15 to 20 minutes total, or until the red colour from the berries infuses the liquid, the berries are tender and split open, and the liquid begins to thicken up.
Pour into a sealable container to cool. Cover tightly and allow to rest for 12 to 24 hours, until the flavours have a chance to mingle and the jam sets.
Serve cold. Keeps for up to two weeks tightly covered in the fridge.
~ Maggie J.